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Heat the oil in a large non-stick frying pan. Take heaped tablespoons of the corn mixture and place in the pan. You will need to work in batches. Cook on low heat until bubbles appear on the top. Flip over and continue cooking until the undersides are golden. Keep warm in the oven while cooking the remainder. You should have 12 fritters.

Meanwhile, combine the ingredients for the salsa.

To serve, place one fritter in the centre of each of four serving plates. Top with a little salsa. Top with another fritter, more salsa and a final fritter. You will have four stacks.